Vegan Sweet Potato Waffles

Using sweet potatoes as a base ingredient means you can make these waffles sweet or savoury, depending on your topping preferences. Our favourite fixings? Maple syrup, toasted pecans and a little whipped cream make these waffles taste just like our favourite sweet-potato casserole recipe.

Ingredients:

1 1/4 cup mashed sweet potato

1 1/4 cup all purpose flour

1/4 cup arrow root (or you can substitute corn starch)

2 tsp baking powder

1/2 tsp salt

1/3 cup olive oil

1 1/2 cup milk

1 Tbsp white vinegar

Instructions:

Preheat your waffle iron.

In a large bowl, combine the flour, arrow root, baking powder, and salt and set aside.

Zucchini Parmesan Waffles

Another savoury option, these light, crispy veggie waffles can be made in a frying pan if you don’t have a griddle (but then, of course, you have to call them pancakes).

Ingredients:

2 cups shredded zucchini

1 large egg

1/4 cup milk

1/2 cup grated Parmesan cheese

1/2 cup all-purpose flour

Nonstick cooking spray

1/4 tsp salt

1/4 tsp black pepper

Instructions:

Place the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt. Let the zucchini sit for about 30 minutes. Rinse well with cold water and press with your hands to remove as much water as possible. Blot dry with paper towels.

Preheat your waffle iron and your oven to 200 degrees.

In a large bowl, whisk together the egg, milk, and 1/4 cup of Parmesan.

In a small bowl, combine the flour with about 1/4 teaspoon salt and 1/4 teaspoon fresh ground pepper.

Add the dry ingredients to the wet ingredients and stir.

Add the zucchini and toss until everything is combined.

Coat the waffle iron with nonstick spray. Place a rounded tablespoon of the batter on each quadrant of the waffle iron, leaving room for them to spread slightly. Cook until lightly browned, about 3-5 minutes.

Transfer finished fritters to the oven to keep warm until ready to serve. Top with the remaining 1/4 cup of Parmesan cheese.